Peach Salsa

With my ever-growing collection of food preservation books, I have a slew of new-to-me recipes at the ready!  Pages upon pages of tasty goodness just begging to be put into jars and savored at season’s end.  Peach salsa was a first for me this year and I can’t understand why it took me so long to make this sweet and spicy salsa!

Peach Salsafrom Ball’s Complete Book of Home Preserving

1/2 cup white vinegar

6 cups chopped pitted peeled peaches

1-1/4 cups chopped red onion

4 jalapeno peppers, finely chopped (I used my Chinese 5 Color peppers)

1 red bell pepper, seeded and finely chopped (I used a Purple Beauty pepper)

1/2 cup loosely packed, finely chopped cilantro

2 tbsp liquid honey

1 clove garlic, finely chopped

1-1/2 tsp ground cumin

1/2 tsp cayenne pepper

In a large stainless steel saucepan, combine vinegar and peaches; add onion, peppers, cilantro, honey, garlic, cumin, and cayenne.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.  Remove from heat.

Ladle hot salsa into hot sterilized pint jars, leaving 1/2″ headspace.  Remove air bubbles, wipe rim, and place two-piece lids on jars, adjusting ’til fingertip-tight.

Submerge pint jars in a boiling-water bath and process for 15 minutesRemove canner lid; wait 5 minutes, then remove jars.  Allow jars to cool on a wire rack or kitchen towel, undisturbed, for 12-24 hours so seals can properly set.

Recipe yields 6 pints.

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5 Comments

Filed under Boiling-Water Bath Canning, Salsa

5 responses to “Peach Salsa

  1. Cea

    This is the recipe I wish I had found when I threw two online recipes together at the weekend to make one of my own. Maybe I need to try again.

    • You absolutely need to make this fruit salsa! I picked up a peck of peaches just so I can make more… I felt another bushel may send me over the edge since I have a half bu of pears and a full bu of apples! Enjoy!

  2. Pingback: White Grape Tea-Infused Peach Jelly | One Green Tomato

  3. Caitlin

    Made this recipe today with some Naramata BC peaches and local jalapeños. Left out the cayenne as the salsa was already quite spicy and added a little extra honey. Can’t wait to try the finished product when it’s chilled. Thanks for the inspiration!

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